27 February 2020 Lentil Tempeh

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Red lentils fermented 48 hours.

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25 February 2020 Red lentils (Tempeh)

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Red dehulled split lentils purchased from Bulk Barn or Walmart were made into tempeh. These lentils have small seeds and turn into mush if overcooked. Cooking is critical. My method is to boil vigorously for five minute. This seems be be adequate for making tempeh. Fermentation was 48 hours at 31C.

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26 February 2020 Lentil Tempeh
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This is lentil tempeh fermented 24 hours. It will be left another 24 to complete. These are purchased red split dehulled lentils and they were cooked in boiling water for 5 minutes.

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18 February 2020 Chickpea Tempeh

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This sample has been fermenting 24 hours at 31C and is perfect.I contribute it to careful preparation of the chickpeas.

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17 February 2020 Chickpea Tempeh

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Half a liter of chickpeas were prepared fro making tempeh.The chickpeas were boiled for 30 minutes and the skin removed by rubbing together about five times anad pouring off the skins.Then the dehulled chickpeas were boiled for about two hours to soften. This is fairly critical since chickpeas do not absorb water readily. Sometime I mash lightly with a potato masher to spit the peas a bit. Avoid making mush.A tablespoon of vinegar and the starter was add and mixed well.The peas were then placed in cotton lined mold and placed in the fermenter set at 31C. Fermentation is from 30 to 48 hours which will be added when complete.

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This sample has been fermenting 24 hours at 31C and is perfect.I contribute it to careful preparation of the chickpeas.

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15 February 2020 Soy Tempeh (Preparation)

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Pictures of preparing soy beans for making soy Tempeh. Soy beans half a liter, boiled for 45 minutes, skins removed. Pressure cooked for 1.5 hours, then mixed with vinegar and starter added.Then placed in cotton lined molds. Then placed in fermenter set at 31C for 48 hours.

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Finished fermenting after 28 hours. Perfect soy tempeh. Texture is excellent.

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6 February 2020 Soy Tempeh

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Soy tempeh fermented 48 hours. Pictures are after the fermentation.Each cake is jut under a pound and the cake is cut into 9 pieces between 40 and 50 grams, which is a block serving for breakfast. It is eaten as is. Notice how the mycelium has permeated the beans so they are hardly distinguishable.

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6 February 2020 Shower Bar

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Falling is big business in Canada in Winter. Every effort should be taken to prevent falls. This is the shower bar I have installed on the wall in each bathroom. It has been in place for bout 15 yeasr anad gives some support when showering. Easy to install and effective. All bathroom showers should have such.

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5 February 2020 Boots Icers

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Boots with icers installed for Winter walking. The elastic icers are tied at the back since they sometimes fall off and are easily lost.The icers do not mark floors so are left on permanently.I have never slipped and fell on ice using these metal accessories.A new pair is purchased each year. Purchased at Marks.

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4 February 2020 Whole Wheat Flour Grinding wheat.

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The Wondermill is used to make whole wheat flour. Th grains are simply dumped in the hopper and in a very few minutes flour is produced. I grind it as needed so it i always fresh. It is truly a marvelous machine.

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1 February 2020 Gruel

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Made gruel for breakfast cereal. Sprouted wheat, nixtamilized corn, flax, almonds, walnuts. Blended with water and cooked in double boiler for about 1.5 hours. Frozen in sealed plastic containers about four servings per quantity and kept in refrigerator.

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